Ginger is one of the Seven Super Spices, which all have high levels of antioxidants. Ginger also has a number of immediate medicinal uses, including treatment of dyspepsia, colic, gallstones and nausea caused by seasickness, morning sickness and chemotherapy. Its 519 ORAC antioxidant level per teaspoon helps fight age-related illnesses as well. Consume more ginger by adding its powdered form to yogurt or lemonade, sprinkle some on peaches, pears, cantaloupe, pineapple or honeydew melon, or use ginger candy as a breath-freshener instead of sugary mints. Click here to read about all the Super Spices.

Asian Chicken and Vegetables in Gingered Broth

You’d never guess this Asian-inspired dish of succulent chicken and colorful vegetables in a ginger-spiked broth is baked in aluminum foil packets in the oven.

Serves 4.

Ingredients

3 tablespoons honey

3 tablespoons reduced sodium soy sauce

2 tablespoons orange juice

2 teaspoons ground ginger

2 cups asparagus pieces (2-inch pieces)

1 cup julienne-cut carrots

1 cup thinly sliced yellow bell pepper

4 sheets (12x18-inch each) heavy duty aluminum foil

4 small boneless skinless chicken breast halves (about 1 pound)

1 tablespoon sesame seed, toasted

Preparation

Preheat oven to
425°F.

To toast sesame seed, heat small skillet on medium heat. Add sesame seed; cook and stir 2 minutes or until golden brown and fragrant. Immediately pour out of hot pan to avoid over-toasting.

For the chicken and vegetables, mix honey, soy sauce, orange juice and ginger in a small bowl. Place vegetables in a large bowl. Add 1/2 of the honey mixture; toss to coat well. Place 1 cup of the vegetable mixture on each sheet of foil. Top each with 1 chicken breast half. Spoon 1 tablespoon of the remaining honey mixture over each chicken breast half. Sprinkle with sesame seed. Bring up foil sides; double fold top and ends to tightly seal packet. Place foil packets on large baking sheet.

Bake 15 to 20 minutes or until chicken is cooked through and vegetables are tender. Place each packet in shallow soup bowl. Carefully cut a slit in the top of each packet. Slide chicken and vegetables into the bowl.

Crunchy Asian Slaw

This tangy international twist on coleslaw makes a perfect accompaniment to simply grilled chicken or pork. Dressed with a light vinaigrette, this slaw keeps its crunchy texture for up to 24 hours if covered and chilled.

Serves 6.

Ingredients

2 tablespoons canola oil

2 tablespoons orange juice

2 tablespoons rice vinegar

1 tablespoon brown sugar

1 1/2 teaspoons ground ginger

1/4 teaspoon salt

6 cups thinly sliced Napa cabbage

1 small red bell pepper, cut into thin 2-inch strips (1 cup)

3 ounces snow pea pods, cut into thin strips (1 cup)

1 unpeeled firm ripe pear, cut into 1/2-inch cubes

1 teaspoon sesame seed, toasted

One teaspoon of ground ginger has as much antioxidants as a cup of spinach. That’s right—you’re eating those gingerbread cookies for your health!

Preparation

To toast sesame seed, heat small skillet on medium heat. Add sesame seed; cook and stir 2 minutes or until golden brown and fragrant. Immediately pour out of hot pan to avoid over-toasting.

For the slaw, mix the oil, orange juice, vinegar, sugar, ginger and salt in a small bowl until well blended. Next, mix the Napa cabbage, bell pepper, snow peas and pear in a large bowl. Add the dressing; toss to coat well. Cover. Refrigerate 1 hour or until ready to serve. Sprinkle each serving with sesame seed before serving.